Ingredients
Catfish Coating Ingredients
- 4 filets catfish a little over a pound, total
- 1½ cups oil vegetable, canola or peanut (you may need more or less; depends on how deep your skillet is)
- 2 cups cornmeal yellow, not self-rising
- 1 cup buttermilk
- 1 tablespoon cayenne pepper (red pepper, ground)
- 1 teaspoon salt
- 1 teaspoon black pepper
Tartar Sauce Ingredients
- 1 cup mayonnaise
- 2½ tablespoons relish , (dill or sweet); squeezed in a paper towel
- ¼ teaspoon onion
- ¼ teaspoon garlic powder
- ¼ teaspoon sugar
- ¼ teaspoon salt
- 1 teaspoon vinegar or lemon
Instructions
Catfish Filet Preparation
- Pat filets with paper towel
- Place fish in a large baking dish or plastic storage bag, pour in buttermilk; coat well; allow to sit for 10-minutes in refrigerator
• Meanwhile, make tartar sauce;After the tartar sauce is made, coat and cook the fish
Coating Preparation
- In a large bowl, add cornmeal, salt, pepper and cayenne; stir with fork till blended
- Using a cast-iron, or heavy bottom skillet, pour oil into skillet and heat to medium;
- While oil is heating, take a filet directly from the buttermilk and place it in the cornmeal; pat the cornmeal on the filet; coat it all over, twice; repeat with remaining filets
- Check your skillet; the oil needs to be around 312 - 350ºF; you can sprinkle a few pieces of cornmeal in the oil to see if it sizzles; if it does sizzle, the oil is ready
- Cooking in batches of two filets, place them in the hot oil; DO NOT MOVE THE FILETS until they've cooked for 2 ½ - 3 minutes on one side
- After 2 ½ -3 minutes, use tongs and flip the fish over and cook for an additional 3 minutes
- Use a thermometer to measure internal temperature; it should be 145ºF
- Remove filets from oil and place on a paper towel
- Repeat until all filets are cooked and drained
- Plate filets and serve with lemon and tartar sauce and don’t forget the hot sauce.
- This time I don’t need sauce.
- I made collard greens 😘
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